![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Jun 2003
Posts: 6,833
axiomite
|
axiomite
Joined: Jun 2003
Posts: 6,833 |
I'd be looking at a 12 to 14 hour smoke.
Rick
"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
So not much more than the 4 lb butts I've been doing. I may give brisket a go the next time family heads out my way.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Aug 2004
Posts: 6,379 Likes: 7
axiomite
|
axiomite
Joined: Aug 2004
Posts: 6,379 Likes: 7 |
It was about five pounds. Choice cut. Yeah, those are hard to get right. Seems like it would be big enough, but... AFAICS smaller cuts dry out faster than larger ones but the conversion of connective tissue to gelatin or whatever doesn't seem to go any faster. Best read I have found so far seems to be... http://amazingribs.com/recipes/beef/texas_brisket.html ... which even includes an interesting theory about why the "stall" happens -- moisture coming out of the meat and evaporatively cooling it after a certain temperature range. I suspect that isn't the entire answer (conversion of connective tissue probably absorbs some energy too or we would all be driving brisket-powered cars if only for the exhaust smell) but it helps to explain why foiling early saves so much time.
M60ti, VP180, QS8, M2ti, EP500, PC-Plus 20-39 M5HP, M40ti, Sierra-1 LFR1100 active, ADA1500-4 and -8
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
For those who are interested, I've gone through about 3/4 of a bag of the inexpensive pellets now. I have to say that I have not noticed any real difference in flavour from the 'Special Blend' pellets I got with my smoker. At 1/8th of the price, I know what I'm using going forward, particularly given that I've gone through a good 50 lb so far. A quick calculation tells me I would save $250 a year going this route. Say, that's 15 bottles of really nice wine. ... or 35 bottles of plonk. Next, I want to try some pure pellets like Hickory to see if I can taste any difference.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Jul 2004
Posts: 4,444 Likes: 16
connoisseur
|
connoisseur
Joined: Jul 2004
Posts: 4,444 Likes: 16 |
I've used Traeger pellets and Gourmet BBQ brand pellets. Both work just fine in the smoker. No real difference between the two. I bought several bags of the Gourmet brand at a sports store that sells grill, called "The Sportsman's Warehouse". I bought them because they had the type of wood I was wanting to try, and cost. They were $13 for a 20 pound bag. The Traeger pellets were $20 for a 20 pound bag.
The type of wood does make a difference. Big difference. I don't know about the blends, but can confirm completely different flavor imparted to the meat with different wood types.
I do not like Maple. It just tastes weird to me.
Mesquite is strong. Tastes great with chicken.
Hickory seems to go with beef. Mesquite does too, but I think I like hickory a bit better. I want to try Pecan next time.
Pecan is good with pork. I've also tried cherry and that was OK. I also tried a 50/50 blend of cherry and pecan, and that was really good.
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
Interesting. My aging pallet probably doesn't help. I guess I need to experiment. I'll keep going with the cheap stuff for every day use though.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Jul 2004
Posts: 4,444 Likes: 16
connoisseur
|
connoisseur
Joined: Jul 2004
Posts: 4,444 Likes: 16 |
What are the 'cheap' pellets you are using Fred? If they are food grade? If they don't burn too fast, and don't have a glue binder, I don't see why you'd want or need to go more expensive.... I think the type of wood is more important than price. I suppose some cheap pellets may not be compressed as much, so they might burn quicker?
I'm gunna smoke a couple chickens today. I plan to use a mix of Mesquite and Apple, with a honey bourbon glaze towards the end of the smoke (saw this on a cooking show: Southern at Heart).
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Sep 2004
Posts: 11,458
shareholder in the making
|
shareholder in the making
Joined: Sep 2004
Posts: 11,458 |
I'm gunna smoke a couple chickens today. You old hippie. I used to hate buying a dime bag and finding it was all beaks and feet.
::::::: No disrespect to Axiom, but my favorite woofer is my yellow lab :::::::
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Jun 2003
Posts: 6,833
axiomite
|
axiomite
Joined: Jun 2003
Posts: 6,833 |
I've used just about any hardwood you can think of. Both as an additive to charcoal and straight up wood only. I can't say I have ever noticed a difference in taste.
Anymore I use what ever is free and available at the time.
Rick
"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud
|
|
|
![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
|
Joined: Apr 2012
Posts: 350 Likes: 3
devotee
|
devotee
Joined: Apr 2012
Posts: 350 Likes: 3 |
Mark, those stems and seeds that you don't need--- back in 67 a dime bag was just a match box! /Jeff
|
|
|
Forums16
Topics24,958
Posts442,560
Members15,628
|
Most Online2,699 Aug 8th, 2024
|
|
0 members (),
2,259
guests, and
1
robot. |
Key:
Admin,
Global Mod,
Mod
|
|
|
|